212
of AFM1 in PBS and in milk. Binding was better in milk (27.6%) than in PBS
(18.7%) after a 4-h incubation at 37 °C. Pierides et al. (2000) tested Lb. gasseri for
its ability to remove AFM1 from liquid PBS during 15−16-h incubation at
37 °C. Heat-killed bacteria had a better AFM1 binding ability than the viable bacteria, 61.5% and 30.8%, respectively. Pierides et al. (2000) studied the abilities of Lb.
rhamnosus GG (ATCC 53013), Lb. rhamnosus LC-705, and Lb. rhamnosus 1/3 to
bind AFM1 from PBS. Lb. rhamnosus GG bound over 50% of the AFM1 in PBS in
all tested forms (precultured, freeze dried, viable, and heat-killed). Viable Lb. rhamnosus LC705 bound around 45–46% and the heat-killed more than 50%. The heatkilled Lb. rhamnosus 1/3 strain bound 40% and the viable 18% of the added AFM1.
Lb. rhamnosus GG and LC-705 were further tested in skim milk and in full cream
milk. Lb. rhamnosus GG bound with limitations: viable cells bound 19% of AFM1 in
skim milk and 26% in full cream milk. The heat-killed Lb. rhamnosus GG bound
27% of AFM1 in skim milk and 37% in full cream milk. The viable Lb. rhamnosus
LC-705 bound over 60% of the AFM1 in skim and full cream milk when the binding
share of heat-treated cells remained at around 30% (Ahlberg et al. 2015).
12.9.7.2 Detoxification Using Food Additives
Degradation of four aflatoxins (AFB1, AFB2, AFG1, and AFG2) by food additives
was investigated. Pure aflatoxins were degraded by treatment with solutions of
acidic food additives (hydrochloric acid:HCI and sulfuric acid:HzS04), alkaline
food additives (sodium bicarbonate:NaHC0 3 , sodium carbonate:NazC0 3 , sodium
hydroxide:NaOH, sodium sulfite:Na 2 S0 3 , and sodium hypochlorite:NaOCI), and
neutral food additives (potassium metabisulfite:K 2 S 2 Os, sodium bisulfite:NaHS0 3 ,
sodium hydrosulfite:Na 2 S 2 0 4 , hydrogen peroxide:HzOz, sodium chlorite:NaCIO 2 ,
and ammonium peroxodisulfate:(NH4) 2 SPs). The aflatoxins were treated with these
neutral food additives under several conditions, and the effects of treatment temperature, time, and concentration of food additives on aflatoxin degradation were
studied. Potassium bromate (KBr0 3 ), potassium nitrate (KNO), and sodium nitrite
(NaNO) had no effect on aflatoxins. Of the aflatoxin added to corn, 20% AFB
remained after treatment with the solution of NaHS0 3 (0.5%,48 h), but all of the
AFB was completely degraded by NaCIO 2 (0.25%, pH 4, 48 h) and (NH4)ZSPS
(0.25%, 48 h) at 60 °C. Of the aflatoxins added to butter beans, less than 20 and 5%
of AFB remained after boiling treatment with a 2 and 0.5% solution of NaZSp4,
respectively. These findings suggested that aflatoxins can be degraded or removed
by treatment with food additives during food processing (Tabata et al. 1994).
12.9.7.3 Detoxification Using Bioactive Substances of Plants
Phenolic pulp extract of Dialium guineense has been proved effective for sweeping
and trapping of oxygenated chemical species and the prevention of lipid peroxidation, protein oxidation, and DNA fragmentation by AFB1. Another adsorbent
N. M. Abdelmotilib et al.
of AFM1 in PBS and in milk. Binding was better in milk (27.6%) than in PBS
(18.7%) after a 4-h incubation at 37 °C. Pierides et al. (2000) tested Lb. gasseri for
its ability to remove AFM1 from liquid PBS during 15−16-h incubation at
37 °C. Heat-killed bacteria had a better AFM1 binding ability than the viable bacteria, 61.5% and 30.8%, respectively. Pierides et al. (2000) studied the abilities of Lb.
rhamnosus GG (ATCC 53013), Lb. rhamnosus LC-705, and Lb. rhamnosus 1/3 to
bind AFM1 from PBS. Lb. rhamnosus GG bound over 50% of the AFM1 in PBS in
all tested forms (precultured, freeze dried, viable, and heat-killed). Viable Lb. rhamnosus LC705 bound around 45–46% and the heat-killed more than 50%. The heatkilled Lb. rhamnosus 1/3 strain bound 40% and the viable 18% of the added AFM1.
Lb. rhamnosus GG and LC-705 were further tested in skim milk and in full cream
milk. Lb. rhamnosus GG bound with limitations: viable cells bound 19% of AFM1 in
skim milk and 26% in full cream milk. The heat-killed Lb. rhamnosus GG bound
27% of AFM1 in skim milk and 37% in full cream milk. The viable Lb. rhamnosus
LC-705 bound over 60% of the AFM1 in skim and full cream milk when the binding
share of heat-treated cells remained at around 30% (Ahlberg et al. 2015).
12.9.7.2 Detoxification Using Food Additives
Degradation of four aflatoxins (AFB1, AFB2, AFG1, and AFG2) by food additives
was investigated. Pure aflatoxins were degraded by treatment with solutions of
acidic food additives (hydrochloric acid:HCI and sulfuric acid:HzS04), alkaline
food additives (sodium bicarbonate:NaHC0 3 , sodium carbonate:NazC0 3 , sodium
hydroxide:NaOH, sodium sulfite:Na 2 S0 3 , and sodium hypochlorite:NaOCI), and
neutral food additives (potassium metabisulfite:K 2 S 2 Os, sodium bisulfite:NaHS0 3 ,
sodium hydrosulfite:Na 2 S 2 0 4 , hydrogen peroxide:HzOz, sodium chlorite:NaCIO 2 ,
and ammonium peroxodisulfate:(NH4) 2 SPs). The aflatoxins were treated with these
neutral food additives under several conditions, and the effects of treatment temperature, time, and concentration of food additives on aflatoxin degradation were
studied. Potassium bromate (KBr0 3 ), potassium nitrate (KNO), and sodium nitrite
(NaNO) had no effect on aflatoxins. Of the aflatoxin added to corn, 20% AFB
remained after treatment with the solution of NaHS0 3 (0.5%,48 h), but all of the
AFB was completely degraded by NaCIO 2 (0.25%, pH 4, 48 h) and (NH4)ZSPS
(0.25%, 48 h) at 60 °C. Of the aflatoxins added to butter beans, less than 20 and 5%
of AFB remained after boiling treatment with a 2 and 0.5% solution of NaZSp4,
respectively. These findings suggested that aflatoxins can be degraded or removed
by treatment with food additives during food processing (Tabata et al. 1994).
12.9.7.3 Detoxification Using Bioactive Substances of Plants
Phenolic pulp extract of Dialium guineense has been proved effective for sweeping
and trapping of oxygenated chemical species and the prevention of lipid peroxidation, protein oxidation, and DNA fragmentation by AFB1. Another adsorbent
N. M. Abdelmotilib et al.